Papassini sardi

Name: Papassini sardi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 25
Ingredients: Type 00 flour 4 cups; Sugar 1 cup; Lard 7 oz; Raisins ¾ cup; Peeled almonds 1 cup; Eggs (about 2 medium) 4.2 oz; Whole milk warm &frac13; cup; Baker's ammonia ¼ tsp; Almond extract 0.4 tsp; Powdered sugar 1 ¼ cup; Egg whites ( about 2 ) &frac13; cup; Colored sprinkles to taste

it de fr es br

258

Calories per serving

Energy Kcal 258
Carbohydrates g 34
of which sugars g 18.9
Protein g 4.6
Fats g 11.5
of which saturated fat g 3.9
Fiber g 27.1
Cholesterol mg 1.4
Sodium mg 10.4

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 25 pieces
Cost: Low
Note + 1 hour of dough resting

PRESENTATION

Sardinian papassini cookies bring a special kind of cheer to homes all across Sardinia. Especially during autumn. That's when folks get ready for All Saints’ Day. These traditional Sardinian cookies are easy to spot. Really easy. They're diamond-shaped with an eye-catching white glaze—locals call it the “cappa”—sprinkled with colorful bits. And the star ingredient? Definitely the raisins, or “papassa” in the Sardinian dialect. They give the cookies their name. Some families love to add sapa, a sweet grape must syrup, for that extra aroma—makes the kitchen smell amazing. Seriously. Every region throws in its twist, but one thing's for sure: these treats have that crunchy texture and a rustic look. They remind you of old-school Sardinian baking. Passing down the papassini recipe is a big deal, and these cookies stand out among other Sardinian desserts. They’re simple yet festive. Pretty much.

In Sardinia, holiday tables feel incomplete without a plate of these tender almond and raisin cookies to share. People love them. I mean, the moist inside against the crisp, golden outside makes each bite a whole new experience. Those colorful sugar sprinkles? Not just for looks—they turn the cookies into something special. Seriously good. Kids especially cannot wait to pick out the brightest ones. The papassini ingredients stay humble, but each batch tells its own story, especially when sapa gets added for that sweet touch. Across Sardinia, you’ll find folks swapping stories about how their parents or grandparents made these cookies—showing how much the Sardinian papassini cookies mean to local tradition. And look, whether you’re celebrating a holiday or just having coffee with friends, these traditional Sardinian cookies give you a taste of island history. Wrapped up in a crunchy, colorful bite, they keep everyone coming back for more. For sure. They're a true staple of Sardinian culture, representing warmth and community in every delicious mouthful. No question.

INGREDIENTS

258

Calories per serving

Ingredients for 25 cookies: Type 00 flour 4 cups (500 g); Sugar 1 cup (200 g); Lard 7 oz (200 g); Raisins ¾ cup (130 g); Peeled almonds 1 cup (130 g); Eggs 4.2 oz (120 g) - (about 2 medium); Whole milk ⅓ cup (80 g) - warm; Baker's ammonia ¼ tsp (1 g); Almond extract 0.4 tsp (2 g)

for the icing: Powdered sugar 1 ¼ cup (150 g); Egg whites ⅓ cup (80 g) - ( about 2 ); Colored sprinkles to taste

Preparation

How to prepare Papassini sardi

To make papassini, first, soak the raisins in water 1. Toast the almonds in a pan 2 and then chop them coarsely 3.

Pour the ammonia into the warm milk 4 and stir to dissolve it 5. Meanwhile, drain the raisins, which will have softened 6.

In a bowl, pour the flour and sugar 7, add the lard 8. Start working the dough with your hands and then pour in the eggs 9.

Flavor with almond extract 10, add the milk mixed with ammonia 11, and the toasted and chopped almonds 12.

Finally, incorporate the softened raisins 13 and knead until you get a homogeneous dough ball 14. Wrap it with plastic wrap 15 and place it in the refrigerator for at least an hour.

After this time, take the dough and roll it out with a rolling pin on a lightly floured work surface to a thickness of 3/8 inch 16. Cut out diamonds with a cookie cutter 17. Rework the dough scraps to make more cookies until the dough is used up. Place the cookies on a baking sheet lined with parchment paper 18 and bake in a preheated static oven at 350°F for 30 minutes.

Once baking is complete, remove the papassini from the oven and let them cool slightly 19. Meanwhile, make the icing: in a bowl, pour the egg whites and powdered sugar 20, beat the mixture with electric whisks until it is white and thick, it should be spreadable 21.

Cover the cookies with the icing using a spatula 22. Garnish immediately with colored sprinkles and place on a rack to let the icing dry 23. The papassini are ready to be enjoyed 34.